Cherries in salads are a revelation! If you've never tried this combination before, you must! It makes a delightful summery lunch.
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4servings
Ingredients
200gbuckwheat
200gcherrieshalved and destoned
30grocket
15gmintleaves finely chopped
50gtoasted salted almondsroughly chopped
75gvegan or regular feta(optional)
sea salt & freshly ground black pepper
DRESSING
2tspDijon mustard
2tbspwhite wine vinegar
4tbspextra virgin olive oil
2tbspmaple syrup
Instructions
Cook the buckwheat in salted water according to the packet's instructions. Drain and set aside too cool.
Meanwhile, you can make the dressing. Combine the Dijon mustard, white wine vinegar, extra virgin olive oil, maple syrup and a generous pinch of salt and black pepper in a small bowl and whisk until smooth and emulsified. Taste and adjust the seasoning, if required.
Combine the cooled buckwheat with the cherries, rocket, mint, toasted almonds and half of the dressing. Serve topped with the vegan/regular feta, a drizzle of the remaining dressing and a good crack of black pepper.